The Quebec dessert known as "pouding chômeur" is a deliciously rich and surprisingly simple dish. Legend has it that this pudding was created by factory workers during the Great Depression, when women had to settle for a handful of ingredients to prepare their meals, including butter, flour, milk, and eggs. During the economic crisis, the caramel bottom was made from brown sugar but was later replaced by maple syrup in years to come. This dessert is considered one of the staples of Quebec cuisine and culture.